-Heat 2L of water to 65-75C and remove from heat.
-add 40g of the Chocolate Malt steep until wort reaches 35C, then add 17g of roasted barley.
-Steep for 30 minutes then strain
-Boil the wort and add half of the hops. Continue slow boil for 20 minutes and remove from heat.
-Add remainder of the hops and then steep for 20 minutes.
-Strain into fermenter.
-Add the dry wheat malt extract (add slowly and mix as you go) and the can of 0.6kg TC Bavarian wheat Extract.
-Top up to batch size.
-Pitch the yeast.
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